On-the-Go Breakfast Muffins Recipe

My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. —Irene Wayman, Grantsville, Utah

Directions

Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean.

In a small bowl, whisk five eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.

In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs.

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"I've made thee several times now and my family and guests just love them! I use the recipe as a guide but will add different meats if thats what I have on hand. I season evey layer well with garlic, salt & pepper, and herbs. I have also made them gluten free/dairy free and they also get a rave revie. They freeze and reheat very well also."

"These make a nice quick breakfast or healthy snack. I used turkey breakfast sausages for that breakfast flavour. I also used half white flour and half whole wheat. I thought they were too sweet. Probably 2 Tbsp. of sugar would be enough.

"These muffins are fantastic! I'm not a big fan of sausage so I substituted a pound of bacon and added a tablespoon of dried chives. They were super easy to make and had just the right balance of sweet and savory. I can't say yet how well they freeze and reheat, but this recipe is definitely a keeper. They are light, fluffy and much tastier (and cheaper) than the store bought breakfast sandwiches."